La Gritona Tequila Reposado, MEX

The agave is steam-cooked in a single, thickwalled earthen oven for 24 hours and then allowed to rest for another two days before crushing. The collected liquid is naturally fermented (no additives are used to push things along) in open steel vats at a rate dictated by the ambient air temperature and the wild yeasts—usually lasting between six to nine days. The double distillation takes place in small steel stills. The distilled blanco is then rested in reused American Whiskey barrels for eight months before bottling.